Ginger Stir-fry

I have to apologize for the lack of recipes as of late... you see, my diet has consisted of Saltines and Ginger ale. And I just can't bring myself to cook much more than that. Unfortunately, that means my poor family has been stuck eating cold cereal and grilled cheese.

That's right, you guessed it... I am pregnant :) We are all really excited about it, but along with the excitement comes the blah!

The other night I was able to cook an actual meal (although eating it was another story). We make stir fry a lot in our family, but my husband said that was by far his favorite. Hope you like it!

Ginger Stir-fry
-Fresh ginger, 1 in. piece
- 1/4 onion, finely chopped
- 1-2 large chicken breasts, cut in bite size pieces
- 2 large carrots, chopped
- 1/2 cucumber, chopped
- 3 tomatoes, seeded and chopped
- 1/2 can pineapple tidbits
- 1/4 C Kraft Asian Toasted Sesame Dressing

1- Heat 1 T extra virgin olive oil, or sesame oil in a pan. Satay grated ginger and onion in pan until onions are clear and ginger is fragrant.
2- Add chicken and cook until tender and juices run clear.
3- Meanwhile, steam carrots in a small pot with 1/2 C water.
4- When carrots are done toss together carrots, chicken and dressing in chicken pan. Stir fry for 1-2 minutes until everything is covered. Stir in tomatoes, cucumbers, and pineapple. Add more sauce if you like. Remove from heat and serve immediately over warm Jasmine Rice.